Savory Tomato & Burrata Cheesecake
Savory Tomato & Burrata Cheesecake is a delightful twist on the classic dessert, turning the concept of cheesecake on its head by embracing savory flavors that tantalize your taste buds. Imagine a creamy filling made with luscious burrata and cream cheese, enveloped in a buttery, crunchy crust, all topped with sweet, roasted cherry tomatoes. This dish isn’t just beautiful; it evokes feelings of comfort and creativity, perfect for gatherings or a special indulgence at home. Its charm lies in its easy, step-by-step preparation, making it accessible for novice cooks and seasoned culinary enthusiasts alike. Trust us—it’s worth the effort!
Why You’ll Love This Recipe
One of the standout features of the Savory Tomato & Burrata Cheesecake is its simplicity. With minimal ingredients and quick prep time, you can have a show-stopping dish ready in no time. This recipe is an inviting crowd-pleaser, with its combination of creamy, tangy flavors heightened by the sweetness of roasted tomatoes. The texture contrast between the crispy crust, smooth filling, and the juicy topping ensures every bite is delightful. Serve it at parties, as an appetizer, or even as a unique side dish—it’s guaranteed to impress!
Ingredients
For the crust:
- 200 g whole grain crackers or savory biscuits, crushed
- 75 g unsalted butter, melted
- 1 tbsp grated Parmesan
- Pinch of black pepper
For the filling:
- 250 g fresh burrata, drained
- 150 g cream cheese, softened
- 1 tbsp olive oil
- Zest of 1 lemon
- Salt & cracked black pepper, to taste
For the roasted topping:
- 300 g cherry tomatoes, halved
- 1 tbsp balsamic vinegar
- 1 tbsp honey or pomegranate molasses
- 1 tbsp olive oil
- 1 clove garlic, finely grated
- Salt to taste
Optional:
- Fresh mint leaves
- Edible flowers for garnish
These ingredients come together beautifully. The buttery crust is not only crispy but complements the creamy filling perfectly, while the roasted tomatoes add a burst of vibrant flavor. The option to garnish with mint leaves and edible flowers introduces pops of color that make this dish as visually appealing as it is delicious.
Step-by-Step Directions
1. Prepare the crust
Combine the crushed crackers with melted butter, grated Parmesan, and a pinch of black pepper in a mixing bowl. Once well-mixed, press the mixture firmly into the base of a 20 cm springform pan. Chill the crust in the refrigerator while you prepare the filling.
2. Make the cheesecake base
In a separate bowl, beat the burrata, softened cream cheese, olive oil, lemon zest, and a sprinkle of salt and cracked black pepper until ultra-smooth. This will create a rich, creamy filling that will spread easily over the chilled crust. After smoothing the mixture over the crust, return the pan to the refrigerator and chill for at least 4 hours, or overnight if you can wait!
3. Roast the tomatoes
Preheat your oven to 180°C (350°F). In a bowl, toss the halved cherry tomatoes with balsamic vinegar, honey (or pomegranate molasses), olive oil, finely grated garlic, and a pinch of salt. Spread the tomatoes out on a baking sheet and roast them for 25–30 minutes. They should become sticky and caramelized, delivering an irresistible flavor!
4. Cool and top
Once the roasted tomatoes are ready, allow them to cool slightly. Carefully spoon the warm, juicy tomatoes over the chilled cheesecake. If you’re feeling fancy, garnish with fresh mint leaves and edible flowers to elevate the presentation.
5. Serve & stun
Gently release the cheesecake from the springform pan, slice with a sharp knife, and serve. This dish pairs wonderfully with crunchy crackers or slices of crusty bread, making it a stunning addition to any gathering.
Tips & Tricks
- For an extra depth of flavor, try mixing in some fresh herbs such as basil or oregano into the cheese filling.
- When pressing the crust, ensure it is compact to avoid crumbling when slicing later.
- Allow the roasted tomatoes to cool slightly before adding them to prevent them from melting the cheesecake layer.
Serving Suggestions & Pairings
This Savory Tomato & Burrata Cheesecake shines when paired with refreshing salads or alongside a charcuterie board. It’s perfect for summer picnics, backyard barbecues, or a sophisticated brunch with friends. Consider serving it alongside a light white wine or sparkling beverage to complement the flavors.
Nutritional Information
Each serving of Savory Tomato & Burrata Cheesecake has approximately:
- Calories: 340
- Fat: 25g
- Carbohydrates: 27g
- Protein: 8g
- Sugar: 5g
This dish balances indulgence and nutrition, allowing you to enjoy creamy luxury without straying too far from your health goals.
Storing Tips & Variations
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The cheesecake can be made a day in advance, making it a fantastic candidate for meal prep. If you prefer to freeze it, wrap individual slices tightly with plastic wrap, followed by foil, and freeze for up to a month.
Feel free to switch up the toppings; roasted red peppers, sautéed mushrooms, or seasoned zucchini make excellent alternatives. You could even experiment with different kinds of cheese, such as goat cheese or feta, for unique flavor profiles.
Conclusion
We encourage you to try this Savory Tomato & Burrata Cheesecake at home! Not only is it an impressive dish that can elevate any meal or gathering, but its preparation allows you to explore and enjoy the savory side of cheesecakes. Once you experience the unique flavors and textures of this recipe, share your culinary creations with friends and family—they’re sure to be impressed!
FAQs
1. Can I make this recipe ahead of time?
Yes, you can make the cheesecake a day ahead and store it in the refrigerator. It’s best to add the roasted tomatoes just before serving for optimal freshness.
2. How long does the cheesecake last in the fridge?
The Savory Tomato & Burrata Cheesecake lasts for about 3 days in the refrigerator when stored properly in an airtight container.
3. What can I substitute for burrata?
If burrata is not available, a combination of ricotta cheese and cream cheese can be used as a substitute to achieve a similarly creamy texture.
4. Can I make this dish vegan?
Yes, you can use vegan cream cheese alternatives and sub the honey for agave syrup to make it suitable for a vegan diet.
5. Is this dish gluten-free?
To make the cheesecake gluten-free, substitute regular crackers with gluten-free crackers or use ground nuts to form the crust.
Embrace the savory twist of this Tomato & Burrata Cheesecake, and let your culinary creativity shine! Enjoy every delectable bite!
Savory Tomato & Burrata Cheesecake
Ingredients
For the crust
- 200 g whole grain crackers or savory biscuits, crushed
- 75 g unsalted butter, melted
- 1 tbsp grated Parmesan
- 1 pinch black pepper
For the filling
- 250 g fresh burrata, drained
- 150 g cream cheese, softened
- 1 tbsp olive oil
- 1 tbsp zest of 1 lemon
- Salt & cracked black pepper, to taste
For the roasted topping
- 300 g cherry tomatoes, halved
- 1 tbsp balsamic vinegar
- 1 tbsp honey or pomegranate molasses
- 1 tbsp olive oil
- 1 clove garlic, finely grated
- Salt to taste
Optional Garnish
- Fresh mint leaves
- Edible flowers for garnish
Instructions
Preparation
- Combine the crushed crackers with melted butter, grated Parmesan, and a pinch of black pepper in a mixing bowl. Press the mixture firmly into the base of a 20 cm springform pan. Chill the crust in the refrigerator while you prepare the filling.
- In a separate bowl, beat the burrata, softened cream cheese, olive oil, lemon zest, and a sprinkle of salt and cracked black pepper until ultra-smooth. Spread the mixture over the chilled crust and return the pan to the refrigerator to chill for at least 4 hours, or overnight.
Roasting the tomatoes
- Preheat your oven to 180°C (350°F). Toss the halved cherry tomatoes with balsamic vinegar, honey (or pomegranate molasses), olive oil, grated garlic, and salt. Spread the tomatoes on a baking sheet and roast for 25–30 minutes until caramelized.
Assembling and Serving
- Allow the roasted tomatoes to cool slightly, then spoon them over the cheesecake. Garnish with fresh mint leaves and edible flowers if desired.
- Release the cheesecake from the springform pan, slice, and serve. This dish pairs wonderfully with crunchy crackers or crusty bread.